Yemenite Beef Soup
- 6 tablespoons ground turmeric
- 1/4 cup ground cumin
- 2 tablespoons freshly ground black pepper
- 1 pound boneless short ribs, cut into 2-inch chunks
- 4 tablespoons schmaltz or olive oil
- 1 tablespoon kosher salt
- 1 onion, thinly sliced
- 4 garlic cloves, slivered
- 1 cup canned crushed tomatoes
- 2 quarts chicken stock
- 2 cilantro sprigs, plus cilantro leaves for serving
- 2 parsley sprigs, plus parsley leaves for serving
- 12 baby Yukon Gold potatoes, peeled
Adapted from wsj.com
Add turmeric, cumin and pepper to a jar with a tight fitting lid and shake to thoroughly combine. (Hawaij will keep in pantry up to 3 months.)
In a large bowl, combine short ribs, 2 tablespoons schmaltz, 2 tablespoons hawaij and salt, mixing well to evenly coat meat. Transfer to a plate and loosely cover with parchment paper. Refrigerate at least 1 hour or overnight.
Heat remaining schmaltz in a lidded large pot over medium-high heat until shimmering but not smoking. Cook short ribs, turning occasionally, until browned all over, about 5 minutes. Transfer meat to a plate and set aside.
Decrease heat to medium-low and add onions, garlic and 2 tablespoons hawaij. Cook, stirring frequently, until onions have softened but not browned, about 10 minutes. Add tomatoes and cook 5 minutes more. Add reserved short ribs, chicken stock and cilantro and parsley sprigs. Bring to a simmer, then cook, covered, 2 hours. Add potatoes and continue cooking until they are tender, about 20 minutes.
Serve soup in bowls, topped with cilantro and parsley leaves. Serve lachuch with the soup, if you like.